Ingredients for Cranberry Orange Quick Bread Five Roses Flour 1967
- All Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 1/4 cup Orange Juice
- Orange Rind
- 2 large Eggs
- 1 (12 ounce) package fresh or frozen cranberries
- Glace Green Cherries
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How to Make Cranberry Orange Quick Bread Five Roses Flour 1967
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the orange zest and vanilla extract.
- In a small bowl, combine the cranberries, orange juice, and flour (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the cranberry mixture.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve warm, toasted, or broiled with a sprinkle of cheddar cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
34g
Fat
8g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Breads Breakfast Lunch Fruit American Canadian Oven Easy Potluck Dinner Party Heirloom Historical Holiday Event Kid Friendly Winter Dietary Gifts Christmas New Years Seasonal Pacific Northwest Brown Bag Quick Breads To Go Equipment Number Of Servings 4 Hours Or Less
